CORN CULTURE 21 



pop-corn, (5) Kafir corn, (6) flint corn, and (7) dent 

 corn. 



Pod corn. Most of those who will study this book 

 have never seen pod corn grown. It has a thin husk around 

 each separate kernel. This type of corn is of interest chiefly 

 because it is thought to be the oldest type, from which all 

 other types have developed. The chaff or scale at the base 

 of the kernels of our common varieties is probably a rem- 

 nant of the kernel husk of the old pod corn. Pod corn will 

 grow in almost any temperate region. 



Soft corn. Soft corn, like pod corn, is not grown as a 

 staple crop in the United States. This is the Mondamin of 

 the American Indians, and was favored by them because it 

 was very easily ground. Its softness is caused by the fact 

 that its endosperm is all of soft white starch, wholly lacking 

 the horny starch of the other types. Little of this type is 

 grown except in the South. 



Sweet corn. Sweet corn is widely grown for human 

 food. It is used green as "roasting-ears," and is canned 

 while green and kept in this state for almost any length of 

 time. Sweet corn does not produce so large a yield as 

 some other kinds, and hence is not grown for feeding stock. 

 It is grown throughout the corn territory. 



Pop-corn. Pop-corn is distinguished for the hardness 

 of its kernel. It is just the opposite of soft corn, and has 

 an endosperm nearly all of hard horny starch. When the 

 kernels are heated and the moisture in them expands, an 

 explosion occurs which we call popping. Pop-corn can be 

 raised in all parts of the corn region. 



Kafir corn. Botanically Kafir is not really a member 

 of the corn family, but belongs to the sorghums. For 

 agricultural purposes, however, Kafir may be considered 

 a type of corn. Its medium-sized seeds grow in a cylin- 

 drical or oblong head instead of on an ear. Kafir is grown 



